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Pints of wine? acheers.

Yes I’ve done blackberry wine before, raspberry as well. I’ve tended to leave it around two months in the demijohn before bottling. I know that sounds a long time but it still seemed to be (slowly) fermenting.

Sounds fine to me. When I’ve transferred the wine to a demijohn I’ve only been able to see tiny bubbles if I’ve looked really closely and not always then.

Just to add to my previous post, it is fine to add sugar directly to the bottle as you will be adding a consistent amount to each one if you measure it out.

I think it is to get the sugar properly mixed throughout all the beer. If you put the sugar straight in the bucket it would mostly sink and not dissolve as easily meaning you would get some very fizzy bottles and some quite flat. I put hot water from the kettle onto the sugar to dissolve it. As...

You could get a set of measuring spoons that includes a half teaspoon size. They tend to be a “standard” size, mine say 2.5ml for a half. Alternatively you could batch prime by putting the total amount of sugar, dissolved in water, into a second bucket. Then siphon your beer on top of the...

Well it looks like a neipa! How does it taste? Might have to give the haze yeast a try.

Was it bubbling in the bucket? Fermentation does tend to slow down after the initial first few days of more obvious activity, but it is probably still doing its thing.

Rosemary and lemon sounds great. Shame I’m well stocked with saisons at the moment but will try that next time I make one. What amounts of lemon and rosemary do you both use?

@foxbat is spot on there but as a ballpark figure I use 4kg of grain and 28l of water in total (mash and sparge) to end up with 40 500ml bottles. I always Brewer’s Friend to put recipes together, just because there is a link to it at the top of this page and it is easy to use.

Hi Jason, I put three cardamom pods in a 20l saison that turned out nice, as long as you like cardamom. Just finished bottling another that I added orange peel and mandarina Bavaria hops to which I’m looking forward to. Also have added coriander seeds in the past. I’m not sure what would go...

Hi, what kit are you making?

I just leave it a couple of days to get as much juice as possible from the fruit. It might be the case that this is done in a few hours. I just followed a recipe from an old book and it seems to work ok for me. The pulp is very pale when I remove it, which I assume means pretty much all the...

Not necessarily a disaster. Chippy said it could change the taste but not whether that would be in a good or bad way! Could still turn out great.

Yes I freeze the berries. Some of them are from the previous year to make room for the following year’s crop! Just looked at my notes and I steep 1.5kg of fruit in 5 litres of water, then when I’ve separated the juice from the pulp after a day or so, added 2kg of sugar dissolved in 2 litres of...

Yes, when I’ve poured the boiling water on I use a potato masher to break them up a bit.

I’m guessing he plays guitar as the nails on his left hand are short. @jceg316 yes it does seem odd to measure the OG the next day. I’ve made blackberry wine and I usually add the boiling water to the fruit and leave it a day or two before straining and then adding the sugar and yeast. The...

If you don’t have a homebrew shop nearby, Malt Miller do next day delivery if you are happy to pay the extra for it. Next day delivery is free if you spend over £100. The Homebrew Company deliver in 2-3 days so that might be cutting it fine. They both sell a range of kveik.

Welcome to the forum, Doug. There are a few of us from Sheffield and the surrounding area on here. I’ve not been along yet but there is a homebrew club that meets at the Sheffield Tap now and then. Not sure if they just talk about beer but I’m sure you’d be welcome...

@dandy the Coopers Irish stout gets good reviews https://www.thehomebrewforum.co.uk/threads/coopers-irish-stout-review.17818/